Ingredients

1lb (~500g) purple sweet potato, peeled and cubed
1/2 cup tapioca flour (plus more for dusting)
1/2 cup chickpea flour
1/4 cup potato starch (not potato flour)
1/2 tsp salt (truffle salt if desired)

Method

1. Add cubed sweet potato to a pot of salted boiling water. Boil for 15 minutes. Drain and rinse in cold water for 1 minute – this cools down the potatoes to make them safer to handle, but by no means has to be cooled completely.
2. Add cooked sweet potato into a mixing bowl. Mash with a potato masher until there are no significant lumps. This should take up to a minute, no need to over mash these – please never use a food processor or electric beaters on the potatoes as these will make them gummy.
3. Add in remaining ingredients; tapioca flour, chickpea flour, potato starch, and salt. I like to continue using the potato masher to mix everything together until the flours are almost completely incorporated. Then I switch to my hands and continue kneading until everything is completely incorporated. The final dough should still be slightly sticky, but able to be handled and moulded.
4. Dust a clean surface with tapioca flour. Divide the dough into 4 parts to make it easier to roll into your “snakes” or “ropes”. Use your hands to roll and stretch the dough into your longer ropes to your preferred thickness – I prefer about 1 inches wide.
5. Cut the ropes into equal sized dumplings – about 1 inch to 1.5 inches long.
6. Optional: Press gnocchi dumplings along a gnocchi board or back of a fork to create texture on the dumpling for sauce to stick onto later.
7. Add gnocchi to salted boiling water and cook for 2-4 minutes, or when the gnocchi stays floating on the top of the water. Drain into a sieve (or use a slotted spoon to transfer gnocchi to a sieve if making in batches) then immediately rinse gnocchi in cold water. Since this is a gluten free dish, shocking the dumplings in cold water prevents the final product from becoming stodgy.

Notes:

1. Any leftover uncooked gnocchi can be frozen flat in a freezer bag for up to 6 months. These can be cooked from frozen for the higher cooking time, or until the gnocchi stays floating on the top of the water.
2. While the gnocchi is boiling, I like to start to brown butter or margarine in a pan. Just before it is browning, I add walnut crumbs and sage (dried or fresh work fine) and heat those until fragrant. I then add the cooked and rinsed gnocchi and sauté for 30-60 seconds, depending on how much colour I want. Transfer to a serving dish and enjoy!
3. These are also amazing served Pierogi style with your favourite accoutrement – I love caramelized onions and vegan sour cream.